ST.

FRANCIS XAVIER ACADEMY

LEARNING PLAN IN T.L.E-7
Prepared by: Jo-an W. Nini

QUARTER: 1ST Quarter TIME FRAME: October- December

TOPIC: Cookery
STAGE 1
CONTENT STANDARDS: PERFORMANCE STANDARD: PVMGO-VMOSA VALUES
The learners demonstrate an understanding The learners shall be able to: CEAP PILLAR OBJECTIVES INTEGRATION
of/on: 1. Use and maintain tools, J- USTICE AND PEACE Poverty Reduction-
1. The use and maintenance of equipment equipment, and materials E-COLOGICAL INTEGRATION students will then
in cookery. in cookery according to E- NGAGED CITIZENSHIP use their learning
2. Performing mensuration and standard operating P- POVERTY REDUCTION about cookery to sell
calculation in cookery procedures G- ENDER SENSITIVITY any foods that could
3. The practice of occupational health and 2. Independently measure Y- OUTH EMPOWERMENT sustain their daily
safety. and calculate ingredients M- EDIA EDUCATION living.
in cookery.
3. Independently practice
occupational health and
safety.
MEANING MEAKING: ESSENTIAL QUESTION:
Essential Understanding:  Why is there a need to know on how to use and maintain tools, equipment and materials
The student will understand that… of cooking?
 Learners will be able to know the proper  Why is there a need to know in measuring and calculating ingredients?
handling of tools and equipment in
cooking for preparation of foods.

ACQUISITION OF KNOWLEDGE: ACQUISITION OF SKILLS:

 1. Identify types of tools, equipment and 1. Select various types of chemicals for cleaning and sanitizing kitchen tools,
paraphernalia equipment, and paraphernalia.
2. Classify the types of appropriate 2. Clean and sanitize kitchen tools and equipment following manufacturer’s
cleaning tools and equipment based on instructions
their uses. 3. Use cleaning tools, equipment, and paraphernalia in accordance to standard
3. Give abbreviations and equivalents of operating procedures.
measurements. 4. Maintain kitchen tools, equipment, and work areas.
4. Discuss principles of costing. 5. Measure ingredients according to recipe requirement.
5. Recognize the importance of OSH. 6. Convert systems of measurement according to recipe requirement.
7. Perform substitution of ingredients.
8. Compute cost of production.
TRANSFER GOAL:
Students on their own and in the long run will be able to:
You are a cook in your community. You are tasked by your barangay Captain to teach and demonstrate on how to prepare a
delicious Pancake, and the accurate costing to the out of school youth in your barangay. Your performance will be assessed based on
costing, presentation, use of tools, equipment and materials and safety work habits.
 Goal Students will demonstrate on how to prepareSTAGE 2
a delicious
OBTAINING EVIDENCES OF UNDERSTANDING THROUGH VARIED ASSESSMENTS
pancake.
Role Students will be the demonstrator

RUBRIC CRITERIA FOR TRANSFER TASK:

Audience Parents and Teacher
CRITERIA HIGHLY SKILLED MODERATELY SCORE
Situation The students will have a cooking activity in their home SKILLED 4 SKILLED
showing the proper preparation of a delicious pancake. 5
Applicatio Systematic Systematic Systematic
Product/ n of
Video presentation about the demonstration and preparation application of application of application of
procedure procedures all procedures all procedures
Performanc of a delicious pancake the time without the time with sometimes with
e supervision. supervision. constant
supervision.
Standard Application of procedure, use of tools, equipment and Use of Appropriate Appropriate Appropriate
materials, proper outfit and safety work habits. tools, selection and selection and selection and
equipment use of materials use of materials use of materials
and and and and
materials tools/equipmen tools/equipment tools/equipmen
t all the time most of the time t sometimes
Proper Complete Lack 1 cooking Lack 2 or more
TRANSFER TASK IN GRASPS FORM outfit cooking outfit outfit cooking outfit
Safety Observes safety Observe most Does not
work precautions at safety observe safety
habits all times precautions precautions.
most of the time
 TYPE KNOWLEDGE AND UNDERSTANDING TRANSFER
PROCESS/SKILLS (MAKING-MEANING)
PRE-  Pre Test  What’s More Activity (G)
ASSESSMENT/DIAGNOSTIC (NG)  Situational Analysis(G)

FORMATIVE ASSESSMENT  Kitchen word search
(NG)
 Diagram analysis (G)
SUMMATIVE ASSESSMENT
 Post- Test (G)
 What I have learned  Cooking Activity (G)
MCQ (G)
 Measuring ingredients
(G)
 Costing of ingredients
(G)
 Cooking Activity
(G)

SELF-ASSESSMENT  Substitution of
ingredients
 STAGE 3
A. UNIT ACTIVITIES MAP
ACTIVITIES FOR ACQUIRING KNOWLEDGE ACTIVITIES FOR MAKING MEANING AND ACTIVITIES LEADING TO TRANSFER
AND SKILLS DEVELOPING UNDERSTANDING

EXPLORE

 Pre Test  What’s More Activity (G)

 Situational Analysis(G)

FIRM-UP

 Kitchen word search (NG)  What I have learned MCQ (G)  Cooking Pinakbet Activity
 Diagram analysis (G)  Measuring ingredients
Costing of ingredients

DEEPEN

 Assessment (G)  Cooking 1 main course to the family

 Quarter Exam (G) Activity

TRANSFER

You are a cook in your community. You are tasked

by your barangay Captain to teach and
demonstrate on how to prepare a delicious
Pancake, and the accurate costing to the out of
school youth in your barangay. Your performance
will be assessed based on costing, presentation,
use of tools, equipment and materials and safety
work habits.
 B. PRE-ASSESSMENT MATRIX
CODE LEVEL OF WHAT WILL I HOW WILL I ASSESS? HOW WILL I SCORE? RELATED ACTIVITES
(A,M,T ASSESSMENT ASSESS? MC items
) (Learning
Competencies)
KNOWLEDGE 1. Identify 1. This is a tool use Venn Diagram
(15%) types of to peel off the 1point per item
tools, outer skin of
A equipment fruits and
and vegetables.
paraphernali a. Peele
a b. Knife
2. Classify the c. Grate
types of d. Spoon
appropriate
cleaning 2. These utensils
tools and are essential for
equipment various tasks
based on from cleaning
their uses. vegetables to
3. Give straining pasta
abbreviation or contents.
s and a. Strainer
equivalents b. Funnel
of c. Graduated
measuremen spoon
ts. d. Whisk
4. Discuss
principles of
costing.
Recognize the
importance of OSH.
 PROCESS/SKILLS 1. Select 3. Which of the
M
(25%) various following DOES Picture Analysis
types of NOT apply
chemicals sanitizing?
for A. Washing the
cleaning dishes with
and detergent
sanitizing B. Steaming the
kitchen used forks and
tools, spoons
equipmen C. Soaking empty
t, and jars in hot water
parapher with detergent
nalia. D. Applying
2. Clean and chlorine
sanitize solution in
kitchen washing pots
tools and and pans
equipmen 4. _______ is the
t step that
following removes
manufact harmful
urer’s microorganisms
instructio on a food
ns contact surface.
3. Use A. Brushing
cleaning B. Sanitizing
tools, C. Scratching
equipmen D. Scrubbing
t, and 5. When cleaning
parapher the kitchen
nalia in premises, which
 accordanc part of the
e to kitchen should
standard be cleaned first?
operating A. Sink
procedur B. Deck
es. C. Floor
4. Maintain D. Counterto
kitchen ps and
tools, stovetop
equipmen 6. Stack pots and
t, and pans should be
work placed _________.
areas. A. on the
5. Measure counterto
ingredien ps
ts B. on top
according shelves of
to recipe cabinets
requirem C. in the
ent. lower
6. Convert cabinet
systems near the
of stove
measure D. in lower
ment cabinet
according under the
to recipe sink
requirem
ent.
7. Perform 7. If your recipe calls
substituti
for sifted flour, sift it
on of
 ingredien ______ you measure.
ts.
A. Before
8. Compute
cost of B. After
productio
C. During
n
D None of the
above
8. Which of the
following ingredients
can be measured by a
measuring spoon?
A. Egg
B. Baking soda
C. Rice
D. Pasta

UNDERSTANDING Enduring
(30%) Understanding:
Student will
understand that…

Essential Question:
 Why is there a
need to know
on how to use
and maintain
 tools,
equipment and
materials of
cooking?
 Why is there a
need to know
in measuring
and calculating
ingredients?

PRODUCT/ Transfer Goal:

PERFORMANCE Students on their
(30%) own.

You are a cook in

your community.
You are tasked by
your barangay
Captain to teach
and demonstrate
on how to prepare
a delicious
Pancake, and the
accurate costing to
the out of school
youth in your
barangay. Your
performance will
be assessed based
on costing,
presentation, use of
tools, equipment
and materials and

LEVEL 1
DIRECTED PROMPT
Students will demonstrate
proper usage of kitchen tools
and equipment according to
its given recipe
safety work habits.
C. UNIT ASSESSMENT ACTIVITIES MATRIX
SCAFFOLD FOR TRANSFER
LEVEL 2
OPEN PROMPT
With your knowledge of the
Types of Kitchen Tools and
Equipment and Their Functions,
identify 10 kitchen tools /
equipment that you will use to
cook the Pinakbet recipe. You
were asked by your parents to
cook “Pinakbet”. Read the given
recipe carefully so that you can
prepare and cook this
successfully.
LEVEL 3
GUIDED TRANSFER
You were given a chance to apply for
a known establishment in your
locality. Before hiring your are
required to do a Costing of
Ingredient for Pinakbet Recipe. Your
manager wants to test your ability on
how could you clean and sanitize
tools and equipment needed in
cooking dishes.
LEVEL 4
INDEPENDENT TRANSFER
Transfer Task
You are a cook in your
community. You are tasked by
your barangay Captain to
teach and demonstrate on
how to prepare a delicious
Pancake, and the accurate
costing to the out of school
youth in your barangay. Your
performance will be assessed
based on costing,
presentation, use of tools,
equipment and materials and
safety work habits.
 CALENDAR OF ACTIVITIES (October)
Contact time with the students: 4x a week
MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY
5 6 7 8 9
Module 1 Pre Test Explore Explore
Pre Test (Practical Activity) “What’s More” Activity 1 “Short story” reading
(Written Test)

12 13 14 15 16
Firm up Deepen Transfer Module 2
“SWOT” Analysis What I can Do Create a business idea that Pre test
relates with a career choice in (written test)
cookery

19 20 21 22 23
Explore Firm Up Deepen Transfer
“ Kitchen word Search” “ What’ More” What i Have Learned Cooking Actvity
(Written test) (Pinakbet Recipe)

26 27 28 29 30
Module 3 Explore Firm Up Deepen
Pre Test With your knowledge of the Diagram Analysis What I can do
(written test) Types of Kitchen Tools and (Practical Activity)
Equipment and Their Functions, Written Activity
identify 10 kitchen tools /
equipment that you will use if
asked to cook pancake
 Explore
“Word Puzzle”

CALENDAR OF ACTIVITIES (November)

Contact time with the students: 4x a week
MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY
2 3 4 5 6
Module 4 Explore Explore Firm up
Pre Test Practical Activity Activity 1: Group the utensils Activity 2: Organizing kitchen
(Written Test) (cleaning the gas stove) acording to its similarities Tools and Equipment
(cleaning the refrigerator)
9 10 11 12 13
Module 5 Explore Firm up Module 6
Pre test Measuring dry & liquid “ Substitute Me” Firm Up
(Wtitten test) ingredients accurately “If the Price is Right”

16 17 18 19 20
Module 7 Deepen Module 8 Explore
Firm up Make a drawing showing safety Pre Test Activity 1 “ Choose me”
“safe or unsafe” in the workplace especially in (written test)
the kitchen
23 24 25 26 27
Firm up Firm Up Firm Up Deepen
“Spot the hazard at work” “Situational Analysis” “Picture Talk” Mini Performance task
4 Pics 1 word

30
Transfer
Performance Task